RECIPES FOR
JUNE 2000
ROASTED VEGETABLE SALAD
Garlic flavored non-stick spray
2 pounds small red potatoes, well scrubbed and cut in wedges
2 medium red or Maui onions, cut lengthwise
2 each zucchini and yellow squash, cut in half lengthwise
1 each large yellow and red bell pepper, quartered lengthwise
1/2 tsp. salt
1/4 tsp. black pepper
1/2 cup bottled balsamic vinaigrette
1 cup fresh basil leaves, cut in narrow strips
Position racks to divide oven in thirds. Heat to 450°F.
Line 2 jelly-roll pans with foil; coast foil with garlic spray.
Spread potatoes and as many onions as will fit in a single layer in 1 pan;
spread remaining vegetables in other pan. coat with seasoning spray;
sprinkle with salt and pepper.
Place pan with potatoes on lower oven rack, other pan on higher rack.
Roast 15 minutes, switch position of pans and roast 15 minutes longer or
until potatoes are tender and veggies are slightly charred.
When cool enough to handle, cut zucchini,
yellow squash and peppers
in bite size pieces.
Place vegetables and vinaigrette in a large bow.
Toss to mix and coat.
Shortly before serving, stir in basil.
Makes 9 cups.
Cooks' note:
Stack the basil leaves before cutting them into strips.
from Woman's Day August 3, 1999
ref:6/3/00
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SHRIMP SPREAD
1 can tiny shrimp (Fresh can be used also)
1 cup shredded cheddar cheese
3/4 cup mayonnaise
2 Tbs chopped green onion
Salt and pepper to taste
Rinse and drain the shrimp.
Mix all ingredients and refrigerate.
Serve with crackers.
May be made ahead or when unexpected guests arrive.
from Maui, HI
Variation: Use smoked salmon, omit the mayo and add cream cheese.
Microwave till the cheese melts and serve warm.
ref:6/10/00
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PECAN PIE CAKE
1 pkg. plain yellow cake mix
1/2 cup butter, melted
4 eggs
1 1/2 cups light corn syrup
1/2 cup dark-brown sugar
1 tsp. vanilla
2 cups chopped pecans, toasted
Heat oven to 325°F.
Place cake mix, melted butter and 1 egg in large bowl.
Beat on low speed until well combined, about 30 seconds.
Measure out 2/3 cup batter; set aside.
Spread remaining batter in bottom of ungreased 13 x 9 x 2" baking dish.
Bake for 15 minutes or until top lightly browns and puffs up.
Remove dish to wire, and cool for 10 minutes.
Leave oven on.
Place reserved batter, corn syrup, sugar, remaining 3 eggs and vanilla in large
bowl of electric mixer. Beat on low speed for 1 minute.
Stop machine; scrape down bowl.
Beat on medium speed until well combined, about 1 minute.
Fold in pecans. Pour pecan mixture on top of warm cake in baking dish,
gently smooth out evenly over cake.
Bake for 40 to 45 minutes or until edges are
browned but middle is still soft.
Remove to wire rack, and cool 30 minutes.
from: Family Circle April 1, 2000
ref:6/17/00
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CURRY-RICE SALAD
1 pkg. rice pilaf, prepared as directed
1 cup chopped cooked chicken breast
½ cup diced red pepper
½ cup diced celery
½ cup diced onion
1/4 cup toasted, chopped nuts
1/4 cup mayonnaise
1 tbl. marinade from bottled artichokes
curry powder to taste
Salt & pepper to taste
Toss chicken, rice, veggies, and nuts together in a large bowl.
Mix remaining ingredients together, stir into rice mixture.
You may desire more or less dressing, mix accordingly.
This is a dish you prepare by taste, be creative,
add whatever you like and enjoy!
from: Makena Crunch
ref:6/24/00
